MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 04-08-2009, 01:38 PM   #2776
timmy7649
Full Fledged Farker
 
timmy7649's Avatar
 
Join Date: 04-06-09
Location: lafayette,oregon
Default comp cooking with a uds

i like my uds so much now that i have the temp issue out of the way. i want to do a comp rib cook with it this summer. just wondering if any one has used theres and any advice on comp cooking ( this will be my first)
__________________
JUST A LITTLE U.D.S. webber 22.5"
timmy7649 is offline   Reply With Quote




Old 04-08-2009, 06:16 PM   #2777
seattlepitboss
is one Smokin' Farker
 
Join Date: 02-05-09
Location: Seattle, WA
Default

Quote:
Originally Posted by BarberQue View Post
I came to a conclusion after a couple of smokes on the uds, that the gauge on the outside wall is useless. So, I made a mod to the thermometer.(tossed it out) Not sure if this was in this thread before, but thought I would share this with you guy's. I took a 5/16 threaded brass rod and drilled a .156 hole through the middle leaving about .002 to .003 clearence ( per side) for the 12 inch thermometer probe($3 at Meijers)to slide in and out as needed.This way I don't need a digital thermometer for the grate, only the meat. And since I haven't made a cart for it yet I added a couple of handles to bring it in and out easier. I made a couple for my buddies and had them pc a copper vien the picture isn't that good I will have to get a better one later. I also did my first butt today on the uds, it's resting right now so no pulled pics yet, but the burnt end was awesome!!
Attachment 25946

Attachment 25947

Attachment 25948

Attachment 25949

Attachment 25950
Attachment 25952
I found another way that doesn't involve any machining or drilling. Get a 1/2NPT to 1/4" tube compression fitting and one 1/4" ferrule. Take about 1" of 1/4" copper tube and slip the ferrule over it, slip it inside the fitting and tighten down the nut gently. This gives you a nice 1/2NPT to 1/4" hole, inside which many thermos with 1/4" stems will slide, all nonrusting. The NPT side can be secured into a hole with an electrical nut just like a close nipple ..

seattlepitboss
seattlepitboss is offline   Reply With Quote


Thanks from:--->
Old 04-08-2009, 06:28 PM   #2778
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
Default

This is what I did. It is good for 1 thermo to slide in.



12" stem turkey fryer thermo
Smokin' D is offline   Reply With Quote


Old 04-08-2009, 06:50 PM   #2779
BarberQue
Full Fledged Farker
 
Join Date: 11-15-08
Location: Dearborn heights, Michigan
Default

Quote:
Originally Posted by Smokin' D View Post
This is what I did. It is good for 1 thermo to slide in.



12" stem turkey fryer thermo
That there makes it a little easier. I like using the thermometer this way in stead of a digital one, one less wire to worry about during the cook.
__________________
[FONT=Arial]Tyler[/FONT]
[FONT=Arial]Dearborn Heights,Michigan[/FONT]
[FONT=Arial Black]Relaxing...Not Worrying..Having a Homebrew!![/FONT]
[FONT=Arial Black]Oh!! And Smokin Something Too!![/FONT]
[FONT=Arial]Bradley 6 rack digital auto feed smoker [/FONT]
[FONT=Arial]Members Mark Professional SS Gasser[/FONT]
Weber One Touch Silver
The UDS twins
BarberQue is offline   Reply With Quote


Old 04-08-2009, 07:47 PM   #2780
Andyll
Found some matches.
 
Join Date: 12-07-08
Location: Ames, Iowa
Default

3/1/1 method.....smoke,wrap in foil....baste..4th place...iowa, 3rd place nebraska, 17th American Royale..
Andyll
Andyll is offline   Reply With Quote


Old 04-09-2009, 07:47 AM   #2781
timmy7649
Full Fledged Farker
 
timmy7649's Avatar
 
Join Date: 04-06-09
Location: lafayette,oregon
Default

thanks for the advise andyll.
__________________
JUST A LITTLE U.D.S. webber 22.5"
timmy7649 is offline   Reply With Quote


Old 04-09-2009, 10:45 PM   #2782
Weiser
is one Smokin' Farker
 
Join Date: 10-25-08
Location: Drippin' Springs, TX
Default

The 3-1-1 method works pretty well here.
Then again I sometimes blow off the foil mod and just pull them earlier.
That also works.

Weiser


Quote:
Originally Posted by Andyll View Post
3/1/1 method.....smoke,wrap in foil....baste..4th place...iowa, 3rd place nebraska, 17th American Royale..
Andyll
__________________
[COLOR=Red][I]"There is a Fine Line between a Hobby and a Mental Disorder."
[/I][SIZE=1][COLOR=Black]
[/COLOR][/SIZE][/COLOR][COLOR=Red][SIZE=1][COLOR=Black]
[/COLOR][/SIZE][/COLOR]
Weiser is offline   Reply With Quote


Old 04-09-2009, 10:49 PM   #2783
Mo-Dave
Quintessential Chatty Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default

Quote:
Originally Posted by timmy7649 View Post
i like my uds so much now that i have the temp issue out of the way. i want to do a comp rib cook with it this summer. just wondering if any one has used theres and any advice on comp cooking ( this will be my first)
If memories serve me right I believe the American Royal has been won a few times by teams using a uds, as recent as the year before last I think.
Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about.
Mo-Dave is offline   Reply With Quote


Old 04-10-2009, 07:47 AM   #2784
timmy7649
Full Fledged Farker
 
timmy7649's Avatar
 
Join Date: 04-06-09
Location: lafayette,oregon
Default

thats awsome. cant wait but still alot of practice to perfect every thing. what kind of confuses me also is that when they judge do you try to turn in your ribs hot or if it is ok for them to cool off? i know i love to eat them hot but a real long rest period it good too.
__________________
JUST A LITTLE U.D.S. webber 22.5"
timmy7649 is offline   Reply With Quote


Old 04-10-2009, 08:05 AM   #2785
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Default

Quote:
Originally Posted by timmy7649 View Post
thats awsome. cant wait but still alot of practice to perfect every thing. what kind of confuses me also is that when they judge do you try to turn in your ribs hot or if it is ok for them to cool off? i know i love to eat them hot but a real long rest period it good too.
The meat is gonna be cool by the time the judges get it. Between loading the box, turning in the box, the boxes being picked up by the table captains, presented to the judges for appearane and then finally the selection by the judges for each one of their samples...well, it can easily be 20 minutes from the time you turn-in and the judges actually taste the meat.

At small events sometimes the chicken is pretty hot but I don't remember getting hot ribs, pork, or brisket very often.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair

KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element),
Pit Boss Tailgater pellet pooper.
chad is offline   Reply With Quote


Old 04-10-2009, 08:25 AM   #2786
timmy7649
Full Fledged Farker
 
timmy7649's Avatar
 
Join Date: 04-06-09
Location: lafayette,oregon
Default

thanks chad that helps alot. i was worried i would have to keep the ribs on too long just to keep them warm. and that would suck.
__________________
JUST A LITTLE U.D.S. webber 22.5"
timmy7649 is offline   Reply With Quote


Old 04-10-2009, 08:45 AM   #2787
Digi
Full Fledged Farker
 
Join Date: 02-16-09
Location: Garland, TX
Default

you know, i just realized it is a LOT easier to keep up with this thread now that i've read it all the way through... LOL!
__________________
[COLOR=Blue]Assassin Smoker - dubbed "Keyser Söze[/COLOR][COLOR=Blue]"
UDS - dubbed "The Binford UDS 1000"
Members Mark Stainless Grill - dubbed "King Grilla"
22.5" Weber OTG - dubbed "Little Bit"
[/COLOR]
Digi is offline   Reply With Quote


Old 04-10-2009, 09:41 AM   #2788
manicmndy
Found some matches.
 
Join Date: 03-22-09
Location: Illinois City,IL
Default

I finally got through all 183 pages 2787 posts. Now it's off to the shop where a drum is waiting . I think I have enough info to start.
Thanks for all the help.
manicmndy is offline   Reply With Quote


Old 04-10-2009, 11:07 AM   #2789
Barbarian
is One Chatty Farker
 
Barbarian's Avatar
 
Join Date: 11-07-07
Location: Middletown California
Default

I tried a couple different way to slide in a 12" thermometer and the easiest, cleanist and least expensive ($1.00) was a stainless bolt, drill a hole through it (used the drill press at work).
Attached Images
File Type: jpg SG102344_2.jpg (36.7 KB, 1254 views)
File Type: jpg SG102345.jpg (46.6 KB, 1258 views)
__________________
Cheers,
Jerry
aka Barbarian

Drumhead - UDS x 2 & UDG
Thermopen
Keep on Smokin'
KC native missin' KC
IMBAS Certified MOINK Baller 2009
I also support PETA - People Eating Tasty Animals
Barbarian is offline   Reply With Quote


Old 04-10-2009, 12:32 PM   #2790
BarberQue
Full Fledged Farker
 
Join Date: 11-15-08
Location: Dearborn heights, Michigan
Default

Quote:
Originally Posted by Barbarian View Post
I tried a couple different way to slide in a 12" thermometer and the easiest, cleanist and least expensive ($1.00) was a stainless bolt, drill a hole through it (used the drill press at work).
That looks good Jerry, I was wondering how much clearence do you leave for the thermo to slide in and out? I have noticed a lot of build up when I'm done smoking and take a srubby pad to it to make sure it doesn't get to much build up. I did mine at work out of brass because thats what I had at the right size. I just popped in a collet and drill bit and knocked out 12 of them in about 15 min. If I need anymore I will use stainless next time. Thanks!
__________________
[FONT=Arial]Tyler[/FONT]
[FONT=Arial]Dearborn Heights,Michigan[/FONT]
[FONT=Arial Black]Relaxing...Not Worrying..Having a Homebrew!![/FONT]
[FONT=Arial Black]Oh!! And Smokin Something Too!![/FONT]
[FONT=Arial]Bradley 6 rack digital auto feed smoker [/FONT]
[FONT=Arial]Members Mark Professional SS Gasser[/FONT]
Weber One Touch Silver
The UDS twins
BarberQue is offline   Reply With Quote


Reply

Tags
divided circle template, uds, ugly drum, ugly drum grill, ugly drum smoker

Similar Threads
Thread Thread Starter Forum Replies Last Post
Ugly Drum Smoker ironslob Q-talk 2 09-19-2010 10:16 AM
Ugly Drum Smoker - Need Help Bartkowiakj Q-talk 10 06-18-2010 09:38 PM
One Ugly Drum Smoker Steve_B Q-talk 15 09-21-2009 10:32 PM
My (not-so) Ugly Drum Smoker. hav Q-talk 47 11-05-2008 02:30 PM
Ceramic Cooker Meets Ugly Drum Smoker - BUDCS - Concept Drum Discussion Hook_Line_and_Sinker Q-talk 9 04-26-2008 02:24 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:16 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts